Asparagus, chicken and pecan pasta

Asparagus, chicken and pecan pasta


275 people made this

About this recipe: Penne pasta tossed with asparagus, red peppers, pecans and Parmesan cheese in a delicious sauce that is creamy without being overpowering. This has been a tremendous hit every time I've made it.

Julie Ledford

Serves: 6 

  • 1 (500g) pack penne pasta
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 red pepper, chopped
  • 2 bunches asparagus, trimmed and cut into 1 inch pieces
  • 250ml chicken stock
  • 4 tablespoons chopped fresh basil
  • 1 pinch salt or to taste
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 450g cooked chicken breast strips
  • 120g grated Parmesan cheese
  • 60g pecan halves

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Bring a large pot of lightly salted water to the boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
  2. Heat the olive oil in a casserole or large pot over medium heat. Stir in the garlic, red pepper and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken stock, and bring to the boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

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